Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil.
Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures
1 kg strong white flour and some extra for dusting
550ml tepid water
3(21g) sachets yeast
30ml rapeseed or extra virgin olive oil
100g pumpkin seeds
30g dry wild mushrooms powdered (use a spice grinder for this)
20g thyme leaves picked
50g fresh wild mushrooms
A few young thyme Sprigs
Some more rapeseed or extra virgin olive oil for the top of the focaccia
Some Maldon sea salt
Enjoy with any savoury topping of your liking.